With Pickled Beets, Parsnip & Winter Purslane
A (big) twist on that Danish classic that everyone knows, with some parsnip puree and pickled beets. Top it off with Winter Purslane and you’re good to go!
Here’s what you need for the brændende kærlighed:
- Butter — For a vegan option, opt for ‘’Smørbar’’ from Naturli’
- Soy Sauce
- Salt and pepper
Here’s how to make it:
- Start by making the pickled beetroots. Make sure to do them a day, or at least 4 hours, before eating. With a peeler, make long thin slices of beetroot. Add to a pickle jar and pour over a hot brine consisting of 1 part of vinegar, sugar and water. Add a few corns of black pepper to the pickle.
- Peel and cut the parsnip into thin and small pieces. Boil it for at least 30 minutes in lightly salted water. The more cooked, the better.
- Bake a few onions at 200ºC in an oven — bake it with the skin on until soft and caramelized; remove the skin when cooked.
- Crumble a few slices of rye bread onto a hot pan — dry toast it until crispy and add 2 tbsp of soy sauce before finishing.
- When the parsnip is ready, remove all water and keep it in the pot. Add a
good amount of butter, salt and pepper. Blend together with a hand blender. Keep hot until serving.
- Serve your parsnip mash with pickled beetroots, rye bread crumble,
baked/caramelized onions and Winter Purslane. If you have any herbs add it as a topping. I also added a cucumber oil consisting of oil blended with cucumber skins.
Recipe by Oliver Blomqvist